Valdo Frozen-Nectarine Bellini

The epitome of a stylish summer sundowner.

Less than 15 minutes (plus overnight freezing)

Serves 6

 

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Ingredients:

  • 6 nectarines + extra slices for garnish
  • ⅖ cup (100ml) boiling water
  • ⅖ cup (100ml) honey
  • Handful ice
  • 1 bottle (750ml) chilled Valdo Prosecco Extra Dry 
  • Fresh mint, thyme and/or cherries, for garnish

 

Method:

  1. Slice nectarines into wedges, discarding stones. 
  2. Place in an airtight container in a single layer and freeze overnight.
  3. Combine water and honey, stirring until honey dissolves. Chill.
  4. For serving, blitz frozen nectarines, cooled honey syrup, ice and 2 cups (500ml) Prosecco in a blender until smooth. 
  5. Divide mixture into 6 flutes (bubbly glasses). 
  6. Garnish with extra slices of nectarine, mint, thyme and cherries if using. 
  7. Top up with remaining Prosecco when serving drinks.

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